One-Pot Kumara, Pumpkin & Cannellini Bean Soup

Name: One-Pot Kumara, Pumpkin & Cannellini Bean Soup
Cuisine: New Zealand
Ingredients: 800 g Orange kumara (large dice); 800 g Pumpkin (peeled & large dice); 2 × 400 g cans Cannellini beans (canned, no added salt, drained & rinsed); 1.5 L Low-sodium vegetable stock; 1 large Onion (diced); 6 Garlic (whole cloves, peeled); few sprigs + 1 leaf Fresh thyme & bay leaf; 1 tbsp Olive oil; from 1 large lemon Fresh lemon juice

A recipe from New Zealand.

🇳🇿 New ZealandsouponePotkumarapumpkincannelliniBeanveganpescatarianlowSodiumlowSalthealthyheartHealthyantiInflammatorysimple

One-Pot Kumara, Pumpkin & Cannellini Bean Soup

Nutrition (per serving)

320Calories

14 gProtein

58 gCarbs

6 gFat

10 gSugar

230 mgSalt

Ingredients

800 g Orange kumara (large dice)
800 g Pumpkin (peeled & large dice)
2 × 400 g cans Cannellini beans (canned, no added salt, drained & rinsed)
1.5 L Low-sodium vegetable stock
1 large Onion (diced)
6 Garlic (whole cloves, peeled)
few sprigs + 1 leaf Fresh thyme & bay leaf
1 tbsp Olive oil
from 1 large lemon Fresh lemon juice

Method

Heat olive oil in large pot. Add onion and garlic; cook gently 5 min until onion softens (no salt).
Add kumara, pumpkin, beans, thyme, bay leaf and low-sodium stock. Bring to gentle boil.
Reduce heat, cover and simmer 35–45 min until vegetables are very tender and soup thickens slightly.
Remove bay leaf and thyme. Blend half or all for desired texture. Finish with fresh lemon juice. Serve as is – naturally savoury, zero-added-salt vegan NZ soup.